Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Rigatoni with Red Peppers, Fontina Cheese, and Wild Mushrooms
Rigatoni with Red Peppers, Fontina Cheese, and Wild Mushrooms
(Rigatoni con Peperoni Rossi, Fontina, e Funghi di Bosco)
 
 
Ingredients:

2 tablespoons extra virgin olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small Portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch thick strips (about 4 cups)

1 pound rigatoni
3 teaspoons marjoram, divided
1 and 1/2 cups grated Fontina cheese (about 6 ounces), divided 

Directions:

Heat olive oil in heavy large pot over high heat.

Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes.

Reduce heat to medium-high.

Add mushrooms and saute until wilted, about 3 minutes.

Add peppers and saute until just soft, about 5 minutes longer.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1 cup cooking liquid.

Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits.

Add drained pasta to sauce and toss to coat.

Add 1 cup cheese; stir until melted.

Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram. Makes 6 servings.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy